Cut off the hams and head of the pig, and, if a large one, take out the chine, but leave in the spareribs, as they will keep in the gravy, and prevent the bacon getting rusty. Salt it with common salt, ana a little saltpetre, and let it lie ten days on a table, to let all the brine run from it. Then salt it again ten or twelve days, turning it every day after the second salting : then scrape it very clean, rub a little salt on it, and hang it up. Take care to scrape the white froth off it very clean, and rub on a little dry salt, which will keep the bacon from rusting. The dry salt will candy and shine on it like diamonds.

Or, take off all the inside fat of a side of pork, and lay it on a long board or dresser, that the blood may run from it. Rub it well on both sides with good salt, and let it lie a day. Then take a pint of bay-salt, a quarter of a pound of salt-petre, and beat them both fine; two pounds of coarse sugar, and a quarter of a peck of common salt. Lay the pork in something that will hold the pickle, and rub it well with the above ingredients. Lay the skinny side downwards, and baste it every day with pickle for a fortnight. Then hang it in a wood smoke, and afterwards hang it in a dry place but not in a hot place. Observe, that all hams and bacon should hang clear from every thing, and not touch the wall. Take care to wipe off the old salt before it is put into the pickle, and never keep bacon or hams in a hot kitchen, or in a room exposed to the rays of the sun, as all these matters contribute to make it rusty.

Westphalia Bacon

Having chosen a fine side of pork, make the following pickle : take a gallon of pump-water, a quarter of a peck of bay-salt, the same quantity of white salt, a pound of petre-salt, a quarter of a pound of saltpetre, a pound of coarse sugar, and an ounce of socho tied up in a rag. Boil all these well together, and let it stand till cold. Then put in the pork, let it lie in this pickle for a fortnight, take it out, and dry it over sawdust smoke. This pickle will answer very well for tongues; but in that case, the tongues must first lie six or eight hours in pump-water, to takeout the sliminess; and when they have lain a proper time in the pickle, dry them as pork.